Butter Beans

1. Preheat the oven to 180°C (355°F).
2. Add the cherry tomatoes, garlic cloves, 2 tbsp olive oil, salt, and black pepper to an oven-safe dish. Roast in the oven for 1 hour, until the tomatoes are soft and caramelized.
3. Heat the remaining 3 tbsp olive oil together with the butter in a frying pan over medium heat. Add the shallot and sauté for a few minutes until softened.
4. Add the chili flakes and tomato paste. Cook for 1 minute while stirring.
5. Add the butter beans and mix well. Stir in the miso, followed by the roasted tomatoes and garlic.
6. Pour in the beef stock and let everything simmer on low heat until the sauce thickens to your liking.
7. Taste and adjust the seasoning with salt and black pepper if needed.
8. Add the spinach and let it cook down gently before serving.

Butternut Squash

1. Cut off the longer, slimmer top part of the butternut squash and peel it.
2. Push a skewer into squash piece, lengthwise. Slice thin cuts across the squash, similar to hasselback potatoes. The skewer will stop the knife from cutting all the way through.
3. Place the squash in an oven-safe dish. Drizzle with olive oil and season with salt and black pepper.
4. In a bowl, mix together the softened butter, honey, paprika, chili flakes, lemon juice, and a pinch of salt until well combined.
5. Bake the butternut squash at 180°C (355°F) for 1 ½ hours. Every 30 minutes, baste generously with the butter mixture. After the first 30 minutes, cover loosely with aluminum foil.
6. When 30 minutes of cooking time remain, add the rosemary and thyme to the dish and baste one final time.
7. Serve together with the butter beans.